The cacao tree originated in the Amazon basin. It was propagated throughout Central and South America by the people in these regions. During the colonial era, and during various development projects in the last hundred years, cacao was brought to other regions of the globe and planted as a cash crop. Some of these regions have become major suppliers to the commodity confection market. In other regions cacao is one of many crops cultivated by small share farmers. In some cases the cacao groves have been lost or abandoned and integrated into the surrounding forest, where they continue to propagate.
Over the last 20 years or so, a new wave of small chocolate makers has emerged, and we count ourselves among this community of small 'bean to bar' chocolate makers. These chocolate makers concentrate on exploring the finer flavor aspects of cacao (elements which have often been compromised or sacrificed in mass-produced confection for the sake of disease resistance or productivity). We prioritize ethical sourcing, developing relationships with the farmer producers and with the brokers who help us procure our cacao. Together we represent only about 5% of the world's cacao market.
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